Braised Duck with Sea Cucumber Recipe(Malaysian Recipe) |
Ingredients A: Serves 4-6 |
½ duck 10 dried Chinese Shiitake mushrooms 400g sea cucumber (pre-soaked in water) 4 stalks scallions 7 slices old ginger ½ tablespoon minced garlic 1 tablespoon cooking wine (Huadiao wine) 200ml stock 1 teaspoon cornflour Ingredients B: ½ tablespoon soy bean paste 4 slices galangal 2 star anises 10g cinnamon bark 1 tablespoon sugar 1 teaspoon salt 600ml water Seasonings: 1½ tablespoon oyster sauce ½ tablespoon sugar 1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 teaspoon sesame oil a pinch of pepper |
Method: Rinse duck and chop into halves. Soak mushrooms until soft. Cut sea cucumber in large pieces and scallions in sections. Coat a tablespoon of dark soy sauce evenly on the chopped duck. Deep-fry with hot oil until golden brown then remove to a pot. Add ingredients B and braise for about an hour until the meat is tenderly cooked. Set aside. Put mushrooms, ½ tablespoon of oyster sauce, half of the cut scallions, 2 slices of ginger and some water into a pot. Cook for 10 minutes before removing the scallions and ginger. Dish out the mushrooms to drain and set aside. Put sea cucumber, the remaining cut scallions, 2 slices of ginger, a tablespoon of cooking wine and some water into a pot. Cook for 5 minutes before removing the scallions and ginger. Dish out sea cucumber to drain and set aside. Heat up 2 tablespoons of oil, fry minced garlic and 3 slices of ginger until fragrant then add cooking wine, mushrooms, sea cucumber, seasonings and stock. Bring to a boil. Add in duck and cook for another 5 minutes. Thicken the gravy with a mixture of cornflour and 2 tablespoons of water. Serve. |
Download Recipes
Download our delicious recipes to try at home!